Ricotta

January 9, 2008 /

This moist, slightly sweet dairy product—a staple in lasagna—is technically not a cheese. When the enzyme rennet is added to milk, the milk coagulates and curdles, separating into semi-solid chunks (the curd) and liquid, (the whey). When whey is reheated after this process, particles rise to the top. Those particles, skimmed off and drained, are ricotta (which, in Italian, means “recooked”).

However, most American ricotta today is made from a combination of whey and whole or skim milk. This makes for a much sweeter, moister, and creamier consistency.

Making your own ricotta is incredibly satisfying and surprisingly simple. Here arestep-by-step instructions and a recipe that will showcase your
cheesemaking skill.

Another variation, ricotta salata, is made by pressing, salting, and aging fresh sheep’s milk ricotta. The firm, milky result is good in pastas and salads.